In spring-form pans (two), put 2 cups graham wafer crumbs in bottom of each pan ... add 1/2 cup to a cup of sugar and mix with crumbs. Nuke 1/2 cup of butter per pan and mix in with sugar graham wafer crumbs ... pat down crumb-congealed mixture until firm at bottom. Put in over at 400 degrees for 10 minutes to set.

Pour cheesecake mixture on top of crumb crust until it's about 3/4 way up the pan. Pour second pan.

Bake cheesecake at 425 degrees for 20 minutes. THEN reduce heat to 375 and cook until top is browned (about two hours).

Take cheesecake out and let cool. Best if refridgerated overnight.

(You make two cheesecakes so you can test one before you serve it! hehe!)

For a change, after you pour the batter into the pan, mix kahlua and chocolate syrup in a cup. Pour into batter and take a fork or knife run through gently, to marbelize.

This is THE best cheesecake and it rises quite high.

Garnish with either cherry, blueberry, rasperry, or any other kind of pie filling as topping. Or chop up strawberries and layer on top.

Okay - this is kinda involved - but I've gotten more people hooked on these things...
You'll need a largish pot with a thick bottom and a lid, a heavy plate that just fits inside the pot and a colander.

Have the rice waiting in a big bowl. Add the chopped walnuts. Chop the onions and garlic up very fine (I use a food processor). Melt the butter in a large skillet; cook the onions and garlic in it very slowly until they're soft. Add the spices (including salt & pepper to taste) and cook for a minute or two, then add the cheese and stir until everything's melted. Transfer the onion and spice mixture into the bowl with the rice & nuts & mix until thoroughly combined. Taste to check the seasoning; add a little salt & pepper if necessary.
Open the jar of grape leaves and remove them - the best way is to drain the liquid out first, then gently mash the leaves against the side of the jar to make them more compact for easy removal. Unfurl them, rinse them off and drain in the colander. Cover them with a moist kitchen towel - you'll want to keep them from drying out while you work.
Line the bottom of the cooking pot with any very small or broken leaves - this will help keep the dolmas from burning. You may want to do a couple layers.
Place a grape leaf in front of you, veiny side up with the stem pointing down. Grab a little filling - you'll have to get a feel for how much filling to use - usually about a teaspoon to a teaspoon & a half - and place it in the center of the leaf. Bring the stem up over the filling, fold each side over, and roll up the leaf. Place each dolma in concentric circles, starting with the outer ring and working toward the center. Once you've filled the bottom, start a new layer. Don't worry if you end up with an incomplete layer.
Pour about a half cup of good olive oil over the dolmas, followed by about a half cup of lemon juice (fresh is good but I've used bottled with good results). Pour in enough fresh water to just cover the dolmas. Place your heavy dish on top, and cover.
Cook over very low heat for about an hour or a little longer - test a dolma to check - be very careful though... I've burned my tongue many times The leaf should be very tender.
You can eat these warm or at room temperature, garnished with lemon slices. They keep for about a week (if they last that long!).

__________________“As long as the world is turning and spinning, we're gonna be dizzy and we're gonna make mistakes.” ~ Mel Brooks

Cook ramen noodles and frozen vegetables (stove-top, microwave, whatever...). Drain most of the water then add half of the "sauce" packet. Stir. Sprinkle with cheese and melt (the cheese, not you).
It is now (almost) fit for human consumption.

In a large glass bowl, mix together all ingredients from the first part other than hard boiled eggs. Grease or spray a loaf pan and preheat oven to 400F. Put down about 1/2 of mixture and arrange hardboiled eggs lengthwise parallel to pan. Pack in other 1/2 of mixture. Mix up your glaze in a small bowl with a fork and brush it on top of mixture in loaf pan. Bake for about an hour at 400F. Let sit for a few minutes before serving. Your meat loaf slices will appear to be watching you. Caution advised when serving to small children of the vegetarian bent.

__________________Because how we spend our days is, of course, how we spend our lives.-- Annie Dillard